Kale Salad with Thai Sesame-Curry Dressing
When we’re talking about fashion, we usually think about clothes, shoes, and accessory, but hold on because it’s not just those anymore. I can’t deny that the world we’re living is pretty much about the trend. Yes, it’s including to the food, too. Food trends relate to the seasons, health benefit, and so on. Some restaurants regularly change their menu items to keep up with the trends, and some add special menus.
A few years ago people were crazy about Brussels sprouts, but the thing is Brussels sprouts are not very pleasant to eat raw. So, I think that’s probably why the trend has switched to another super food which is kale. We’ve heard about how excellent kale is as a source of; fiber, vitamins, minerals and of course antioxidants.
I’m sure some of you have already tried some kale recipes, but my kale salad recipe is different from the others. For one thing if you buy any of the trending dehydrated kale snacks you are looking at spending upwards of $7-8 and usually a similar amount for anything at restaurants. Our salad dressing is my original recipe as well. The vegetables and fruit in the salad may not so much different from typical salads common in the US.
The reason we are doing a kale salad is because of how often people are pinning and sharing the recipe and how it seems to be having a moment internationally in everything food. My husband told me he’s craving kale salad, and he texted me the link of a kale salad that he saw on the Pinterest. I bought everything according to the recipe, and as always he would come with the idea to add Thai flair in the food. So, I opened my pantry and fridge to see what we had to make create the kale salad with Thai flavor in it.
Curry is something that reminding us about Thai food, so I decided to try the yellow curry paste, and it came out delicious. I was worried that my Thai flair dressing would be a failed epic, but it’s not. Please don’t be intimidated by the curry. Give it a try!! The yellow curry isn’t too spicy. It’s more of a mild curry, and when you mix it with the rest of the ingredients; it’s very flavorful.
***For the more protein, add some shredded cheese or tofu for a vegetarian choice or grilled chicken breast, imitation crab, or whatever you like as a lean protein.***
Let us know what you think about the recipe or if you have any question about the recipe, please feel free to leave us a comment or question. We’d love to hear from you.
- • 4 cups of coarsely chopped kale.
- • 1 cup of diced and unseeded red bell pepper.
- • 1 cup of diced tomatoes.
- • 1 cup of unsalted drained corn.
- • 1 cup of drained pinto bean.
- • ½ cup of unseeded diced jalapeno.
- • 1 large medium chopped avocado.
- • ½ - 1 TBSP of white sesame to sprinkle on the salad.
Dressing: ( yield 4 oz)
- • ½ TBSP of yellow curry paste.
- • 5 TBSP of hot water.
- • 1 TBSP of sesame oil.
- • 1 TBSP low sodium soy sauce.
- • 1½ TBSP rice vinegar.
- • ½ TSP Stevia.
- Prepare vegetables and fruit for the salad. You can find fresh kale, chopped and washed ready to eat from your local grocery store.
- Wash and drain corn and pinto beans. Cut red bell pepper, jalapeno, and tomato, dice all of them, but don't forget to take the seeds out from the red bell pepper and jalapeno seeds as well. Last slice the avocado, cut it half and take the seed out. You can cut the avocado in small pieces by using a small knife that has a sharp tip. Put a half avocado in your palm and cut the avocado horizontal and vertically and then use a spoon to scope the avocado from the skin.
- Throw all the vegetables and fruit in a salad bowl.
- Prepare the Thai sesame-curry dressing. Mix yellow curry paste and hot water in a small mixing bowl. Use a spoon to crush the curry paste and to make the paste dissolve with hot water, then add sesame soy, low sodium soy sauce, rice vinegar, and stevia.
- Pour the dressing into the salad bowl and toss all the ingredients together. Mix them well and serve on a plate. Sprinkle white sesame seeds on top for some taste presentation and texture.